Wok's For Dinner: Saucy Scalloped Potatoes

Two words: LOVED IT!


Seriously, it was really, really yummy and smellled like Heaven. I'll definitely make this meal again in the future. It makes a great hands-free Crock-Pot meal. I try to make one crock meal each month when I make my once a month freezer meals, and I made the main course for tonight's meal during my June once a month freezer meal day. It froze well, thawed within a reasonable amount of time, and was easy to heat up in the microwave. Oh, and by the way, the recipe came from one of the Slow Cooker & Cassroles newsletters I received from Taste of Home.



Saucy Scalloped Potatoes

Ingredients:

4 cups thinly sliced peeled potatoes (about 2 lbs)
1 can (10 3/4 oz) condensed cream of celery soup or mushroom soup, undiluted (I used cream of celery)
1 can (12 oz) evaproated milk
1 large onion, sliced
2 tbsp butter
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups chopped fully cooked ham

Directions:

In a 3-qt slow cooker, combine the first seven ingredients. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6-8 hours longer or until potatoes are tender. Yield: 8 servings.

The potatoes were a little "well done" for this meal. I followed the directions, high 1 hour, low for only 6 hours, and still they overcooked. I've decided that my 3qt crock is cooking on "high" even if I have the setting on "low." It wasn't the first time I overcooked a meal with the 3qt crock. But that's okay. Nothing was burnt, and it certainly didn't affect the flavor of tonight's meal. If anything, it was like eating a really, really good potato & ham chowder. Like I mentioned earlier, LOVED IT!